PREPARATION

1. In a bowl, add 200 grams rice, 500 milliliters water and soak for 15 minutes.
2. In a blender, add 2 tablespoons coconut, , 3 dry red chili, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 teaspoon coriander seeds, 1 1/2 teaspoons ginger, 2 teaspoons garlic, 35 milliliters water and blend it into a paste. Keep aside.
3. Heat 2 tablespoons ghee in a skillet, add 4 pods green cardamom, 1 cinnamon stick, 1 bay leaf, 1 teaspoon cumin seeds, 1/2 teaspoon white lentils, 1 1/2 tablespoons cashews and stir for 2 - 3 minutes.
4. Then, add 6 - 7 curry leaves, 50 grams onions and fry till translucent or until it turns golden brown in color.
5. Now, add 250 grams tomato and mix it well.
6. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
7. Add 35 grams carrots, 35 grams green peas and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 1/4 teaspoon turmeric and stir well.
10. Add 1 teaspoon salt, 1/2 teaspoon paprika, 1 teaspoon sambar masala, 1/2 teaspoon garam masala and mix it well.
11. Then, add the soaked rice and mix it again.
12. Cook for 3 - 5 minutes on medium heat.
13. Now, add 350 milliliters water and mix it well.
14. Bring it to a boil.
15. Cover it with lid and cook for about 15 - 20 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Cook for another 3 - 5 minutes on medium heat.
18. Remove it from heat.
19. Serve hot.